Comparisons between wine treatments (Xm: storage time in months)

Parameters

4 m vs. 6 m

A420, color hue, ionization marker, ellagic acid

4 m vs. 7 m

A520, color intensity, ethanol marker, gallic acid, hydroxybenzoic acid, vanillic acid, syringic acid, ellagic acid, p-coumaric acid

4 m vs. 9 m

A520 (p < 0.05), color hue, total anthocyanins, ethanol marker, gallic acid, hydroxybenzoic acid, vanillic acid, syringic acid, ellagic acid, p-coumaric acid (p < 0.001)

6 m vs. 7 m

A520, ionization marker, tannins, gallic acid, hydroxybenzoic acid, ellagic acid

6 m vs. 9 m

A420, color hue, total anthocyanins, ionization marker, ethanol marker, gallic acid, hydroxybenzoic acid, vanillic acid, syringic acid, ellagic acid, p-coumaric acid

7 m vs. 9 m

A420, A620, total anthocyanins, hydroxybenzoic acid, syringic acid

0 - 4 m: tank storage

4 - 6 m: barrel storage

6 - 9 m: bottle storage